Results 121 to 130 of about 72,319 (349)

Multiplexed Engineering of Disease Resistance and Lodging Tolerance in Wheat Via a Single Xylan Modifying Glycosyltransferase

Plant Biotechnology Journal, EarlyView.
ABSTRACT Breeding crops with robust disease resistance often compromises yield, a persistent challenge in agricultural improvement. We report that modifying cell wall architecture through a xylan‐specific glycosyltransferase successfully breaks this trade‐off in wheat.
Shufang Sun, Chunhui Li, Zehua Wang, Chunyang Ma, Xinhui Niu, Qunqing Wang, Qian Xu   +6 more
wiley   +1 more source

Comparative Genome‐Wide Association Studies of Metabolites and Grain‐Related Traits in Common Wheat

Plant Biotechnology Journal, EarlyView.
ABSTRACT The metabolome is highly diverse and the closest layer to phenotype; therefore, it is commonly regarded as a bridge between the genome and phenome in plants. Here, we performed large‐scale metabolome analysis using liquid chromatography–tandem mass spectrometry (LC–MS/MS) and 33 grain‐related traits in a diverse panel of natural accessions and
Guoguo Lv, Yanyan Liu, Bingyang Zhang, Ranran Shen, Maosong Yu, Yongyang Wu, Wanting Du, Xinru Yuan, Congwei Sun, Yan Yan, Wei Chen, Feng Chen   +11 more
wiley   +1 more source

Bacterial Metabolites Trigger Sporophore Formation of Agaricus bisporus

, 2019
本文引述細菌代謝物能促進洋菇發生子實體
杜自彊, Tsu-Chiang Dough
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Nail Clubbing‐Associated With a Large Segmental Infantile Hemangioma of the Arm in a Patient With PHACES Syndrome

Pediatric Dermatology, EarlyView.
ABSTRACT Although infantile hemangiomas (IH) are common vascular tumors of childhood, associated nail abnormalities are rare. We report a child with a large segmental IH of the upper limb with marked, ipsilateral nail clubbing, which gradually improved until the age of 7 years.
Stefan Blunder, Lisa Weibel, Nicole Knöpfel, Martin Theiler, Agnes Schwieger‐Briel, Isabelle Luchsinger   +5 more
wiley   +1 more source

Dough-Bird

, 1970
dough nEskimo Curlew: Dough-Bird (from their fatness in the fall . . . "as fat as dough . . .")PRINTED ITEMG. M.

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Radical Innovation Validation: Delivering Value in Radical Innovation Development

R&D Management, EarlyView.
ABSTRACT Radical innovation (RI) offers significant benefits, but the challenges encountered during its implementation can be formidable. Recent literature suggests the use of practices such as prototyping, experimentation, piloting, and demonstration to address these challenges through small‐scale, iterative approaches.
Ruxin Zhang, Jun Lin, Antonio Capaldo, Ying Cai   +3 more
wiley   +1 more source

The Research, Ideation, and Creation of Scratch Cookie Dough Co.

This paper explores the journey from a childhood love for cookies to the creation of a customizable and eclectic flavored cookie dough company. Frustrated by the limited options available in store-bought cookie dough, a mission was ignited to provide ...
Schluterman, Emma
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Fermentation kinetics of finger millet-based Injera dough recipes: Implications for raffinose hydrolysis, amino acid content and other metabolites

Finger millet is a nutritious, gluten-free cereal crop commonly consumed as whole flour. Despite its nutritional benefits, it contains antinutritional factors such as raffinose, which can cause intestinal distress and affect nutrient absorption and ...
Cherie, H. A., Endalew, H. W., Ward, J., Tenagashaw, M. W., Abera, M. K., Atlabachew, M., Griffiths, H., Yehuala, T. F., Shewry, P. R., Allen, L., Aslam, M. F.   +10 more
core   +1 more source

The Grammatical Structure of Scientific Revolutions

Theoria, EarlyView.
ABSTRACT In this article, I examine the structural parallels between Thomas Kuhn's philosophy of science and Ludwig Wittgenstein's later thought, focusing on the idea of grammatical frameworks. My central claim is that Kuhn's concept of paradigm and its later, more language‐centred forms in his philosophy can be read as a Wittgensteinian grammatical ...
Umut Morkoç
wiley   +1 more source

Suitability of dough inflation test for gluten-free oat dough

, 2023
Gluteenittomien kaurataikinoiden leipominen ja leivontalaadun arviointi on teknologisesti haasteellista, sillä valtaosa taikinantutkimusmenetelmistä on kehitetty sitkoa sisältäville taikinoille.
Ääri, Kristiina
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